Thanksgiving is almost upon us, so I thought I’d offer a recipe idea: Cranbanero Sauce, a fiery version of the classic condiment. If you like spicy food, and grandma’s lumpy gravy just isn’t doing it for you, try this.
- Buy a standard 16-ounce bag of cranberries at your local supermarket.
- Put cranberries, sugar, and water in pot according to directions on bag. (Personally, I usually halve the amount of sugar, but it’s up to you.)
- Halve eight habanero (or scotch bonnet) peppers. Remove stem, seeds, and veins.
- Put peppers into pot with rest of ingredients and simmer till sauce thickens.
- Remove habanero halves. (It’s important to halve them, not chop them, or you won’t be able to remove them easily. The sauce will go beyond pleasantly searing and become truly blistering.)
- Cool. Strain if you like, or leave “rustic” and lumpy. Serve.
- You can experiment with adding orange juice instead of plain water. Habaneros complement fruity flavors well.
This is a great spread for turkey sandwiches the day after Thanksgiving, too. Enjoy!